10 cups chicken broth
For cheese balls
1/2 cup Ricotta cheese
1 1/4 cups Parmesan Reggiano cheese, grated
about 1/4 cup home-made (or "plain") breadcrumbs
1/4 teaspoon pepper
1/2 tablespoon parsley, finely chopped
about 1/2 cup flour for rolling cheese balls in
about 1 1/2 cups vegetable oil for frying cheese balls
o Make chicken broth (If using store-bought broth cubes, one can use 8 cups chicken broth and 2 cups beef broth, the result of which is possibly closer to a Molisana-style broth than is one made only with chicken as many individuals from this region mix beef and chicken when they make their meat stock.).
o Beat eggs.
o In a bowl mix the ricotta with the eggs.
o Add pepper and chopped parsley.
o Add 1 1/4 cups Parmesan cheese. Mix well.
o Add 1/8 cup breadcrumbs. Mix well.
o Add more breadcrumbs if needed -- the resulting mixture should have the right consistency from which to shape cheese balls (If per chance the mixture is too hard, add another egg).
o Shape the cheese mixture into small balls about an inch wide (about the size of a golf ball).
o Roll the cheese balls in flour.
o Heat up the oil.
o Fry the cheese balls until they are golden.
o Place the chicken broth in individual bowls. Add a few cheese balls in each bowl.
o Serve warm.
Photo: Mary Melfi.